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All Journal HAYATI Journal of Biosciences Jurnal Gizi dan Pangan Jurnal Ilmu Pertanian Indonesia Jurnal Teknologi Dan Industri Pangan MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Jurnal Keteknikan Pertanian Agrointek Jurnal Penelitian Pascapanen Pertanian Buletin Teknologi Pasca Panen Jurnal Pangan dan Agroindustri Jurnal Teknologi Pertanian agriTECH Jurnal Aplikasi Bisnis dan Manajemen (JABM) E-Journal Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat Abdimas Dewantara Indonesian Food Science and TechnologyJournal TEKNOLOGI PANGAN : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian International Journal of Community Service Learning International Journal of Social Science and Business Amerta Nutrition JURNAL PERTANIAN Molekul: Jurnal Ilmiah Kimia Jurnal Mutu Pangan : Indonesian Journal of Food Quality Indonesian Journal of Applied Research (IJAR) Jurnal UNITEK Indonesian Journal of Engagement, Community Services, Empowerment and Development (IJECSED) Jurnal Sains Terapan : Wahana Informasi dan Alih Teknologi Pertanian Jurnal Pusat Inovasi Masyarakat JURNAL TEKNOLOGI PANGAN DAN ILMU PERTANIAN (JIPANG)
Tjahja Muhandri
1)Departemen Ilmu Dan Teknologi Pangan, Fakultas Teknologi Pertanian, Institut Pertanian Bogor, Bogor Dan 2)South East Asian Food And Agricultural Science And Technology Center, Institut Pertanian Bogor, Bogor
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Pengembangan Nasi Sorgum Instan dengan Teknologi Fluidized Bed Dryer dan Penambahan Gliserol Purwaningrum, Bunga Ayu; Taqi, Fahim Muchammad; Muhandri, Tjahja; Saraswati, Saraswati
Jurnal Teknologi dan Industri Pangan Vol. 36 No. 1 (2025): Jurnal Teknologi dan Industri Pangan
Publisher : Perhimpunan Ahli Teknologi Pangan Indonesia bekerjasama dengan Departemen Ilmu dan Teknologi Pangan, IPB University Bogor, Indonesia

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.6066/jtip.2025.36.1.84

Abstract

Instant sorghum rice is produced through cooking, freezing, and drying processes, resulting in a porous structure that allows for easy rehydration. This research aimed at developing an alternative method for instantizing sorghum rice using a combination of fluidized bed dryer (FBD) technique and glycerol addition. The samples were evaluated, including physical characteristics, consumer acceptance, and nutritional value information of selected product. Sorghum seeds were polished for 30, 45, and 60 sec, and their whiteness degree was recorded. Subsequently, the seeds were washed, pre-cooked with the addition of glycerol (0, 2, and 4%), steamed, frozen, and finally dried. The cooked sorghum rice was frozen in a freezer for 24 h at -20 °C and dried with a fluidized bed dryer until a constant weight was achieved. The addition of glycerol did not affect panelist’s acceptance for color, texture, taste, aroma and overall attributes (at significance level of 5%), and therefore, the treatment without glycerol was selected for further steps. The selected treatment exhibited the physical characteristics as follow: rehydration time (7.5 min), bulk density (0.41±0.03 g/mL), water absorption (41.92±0.50%), rehydration ratio (3.58±0.02) and volume expansion ratio (223.72±12.94), indicating that it meets the criteria for instant food. The nutritional value per 60 g serving size was as follows: total energy (240 kcal), protein 3 g (6% of Recommended Dietary Allowance (RDA)), total fat 0 g (0% RDA) and carbohydrate 56 g (17% RDA).
Modification of a Rice Cooker into Black Garlic Aging Chamber and Performance Analysis Qudsiyah, Ussy Siti; Qudsiyah, Ussy Siti Qudsiyah; Indrasti, Dias; Muhandri, Tjahja
Jurnal Keteknikan Pertanian Vol. 13 No. 3 (2025): Jurnal Keteknikan Pertanian
Publisher : PERTETA

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.19028/jtep.013.3.362-374

Abstract

This study aimed to modify a conventional rice cooker into a temperature-controlled aging chamber for black garlic production. The modification involved disabling the automatic switch and replacing the internal sensor with an external DS18B20 sensor, connected to an STC-1000 digital thermostat. The system was designed to maintain consistent heating at three temperature settings: 60 °C, 70 °C, and 80 °C, and enabled real-time temperature monitoring using a thermo recorder. Results showed that the modified rice cooker with only a thermostat had a temperature fluctuation of 10.8 °C. When combined with 4 mm cardboard insulation, the fluctuation decreased significantly to 3.8 °C.  
Analisa Kinerja Inkubator Bisnis Menggunakan Metode Performance Prism dan Analytical Hierarchi Process Hardjomidjojo, Hartrisari; Muhandri, Tjahja; Wowiling, Novie CH
MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Vol. 20 No. 2 (2025): Manajemen IKM
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/mikm.20.2.139-146

Abstract

Research on the performance of IPB business incubators is based on observations from various stakeholders to sharpen strategies and improve performance that has an impact on improving business incubator services in encouraging the birth of start-up business actors, especially in the IPB environment and generally in the community. The stakeholders in question are leaders, employees, tenants, regulators and the community. The research objectives are to design KPIs, determine KPI priorities, and provide suggestions for improvements to Key Performance Indicators (KPI). Therefore, it is necessary to carry out a performance measurement method based on Performance Prism with 5 perspectives, namely satisfaction, contribution, process, strategy and capability. The design and measurement of performance in this study was carried out in stages, namely an analytical hierarchy process to determine the priority value scale of each KPI process, strategy and capability based on AHP and assessment of satisfaction and contribution with the Likert scale. The results of measuring performance between stakeholders including KPI Strategy involving leaders, employees and tenants are very important.
Evaluasi Penerapan dan Perbaikan CPPOB serta Penyusunan Dokumen Produk Lasagna Beku pada UMKM XYZ Ambarwati, Karsi; Joesen, Pierce; Muhandri, Tjahja
MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Vol. 20 No. 2 (2025): Manajemen IKM
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/mikm.20.2.147-157

Abstract

Usaha, mikro, kecil, dan menengah (UMKM) berperan penting dalam perekonomian Indonesia. Banyak UMKM belum menerapkan Cara Produksi Pangan Olahan yang Baik (CPPOB). Penelitian ini bertujuan untuk mengevaluasi dan memperbaiki penerapan CPPOB di UMKM XYZ berdasarkan pedoman yang ditetapkan oleh Badan Pengawas Obat dan Makanan (BPOM). Metode yang digunakan meliputi observasi, wawancara, pengumpulan data, evaluasi, perbaikan implementasi CPPOB, penyusunan dokumen, dan pendaftaran izin penerapan CPPOB. Lasagna beku di UMKM XYZ adalah pangan dengan risiko sedang. Pengolahan lasagna beku besar terdiri tahap penerimaan dan penyimpanan bahan baku, pemasakan saus keju, pemasakan saus bolognese, filling, pemanggangan, serta penyimpanan produk. Evaluasi penerapan CPPOB dilaksanakan berdasarkan 25 aspek yang terbagi menjadi 68 klausul penilaian sarana produksi pangan. Hasil penilaian menunjukkan kesesuaian penerapan CPPOB di UMKM XYZ sebesar 60,75% dengan 28 klausul yang tidak sesuai. Hasil evaluasi penerapan CPPOB ditemukannya 14 ketidaksesuaian minor dan 14 ketidaksesuaian mayor sehingga jumlah bobot ketidaksesuaian sebesar 42. Perbaikan dilakukan terhadap 10 ketidaksesuaian minor dan 12 ketidaksesuaian mayor sehingga jumlah bobot ketidaksesuaian setelah perbaikan menjadi 8. Setelah dilakukan evaluasi sarana produksi pada UMKM XYZ mempunyai rating A (sangat baik).
Pelatihan Teknologi Sterilisasi dalam Kemasan Plastik Tahan Panas untuk Memperpanjang Umur Simpan Sate Ayam Khas Ponorogo Muhandri, Tjahja; Purnaningsih , Ninuk; Fadhilatunnur, Harum; Subarna, Subarna
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 10 No. 1 (2024): Agrokreatif Jurnal Ilmiah Pengabdian Kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.10.1.136-144

Abstract

Chicken satay is one of the signature dishes from Ponorogo Regency, often used as souvenirs by travelers. However, its short shelf life has limited the marketing and distribution area of the product. The activity aimed to train small enterprise partners in Ponorogo Regency to preserve their chicken satay using a simple commercial sterilization method and to measure the thermal process adequacy. The thermal process adequacy measurement was carried out at the SEAFAST Center, while the training was conducted in person at the partner's locations in Ponorogo. A questionnaire was distributed during the training to assess the participant's understanding of preserving food products using the thermal process. The sterilization process was performed by heating chicken satay in a pressure cooker for 1 hour (calculated since the maximum pressure cooker's temperature was reached), resulting in F0 values ranging from 4.2 to 5.2 minutes. The training was delivered by providing theoretical and practical experience. Data from questionnaires showed that the training improved the participants' understanding, with the average score per participant increased from 6.13 to 10.92 (32% increase).
Pengaruh Entrepreneurial Marketing dan Internet Marketing Pada UMKM Bawang Goreng Kabupaten Kuningan Terhadap Daya Saing Yuningsih; Muhandri, Tjahja; Munandar, Jono M
Jurnal Aplikasi Bisnis dan Manajemen Vol. 9 No. 1 (2023): JABM, Vol. 9 No. 1, Januari 2023
Publisher : School of Business, Bogor Agricultural University (SB-IPB)

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.17358/jabm.9.1.176

Abstract

This study aims to analyze the effect of internet marketing and entrepreneurial marketing on the competitive advantages of fried onion MSMEs in Kuningan Regency. The analytical method used is descriptive analysis and structural analysis with the PLS-SEM (Partial Square Least-Structural Equation Modeling) approach. The results of this study indicate that the characteristics of fried onion business actors are dominated by women as much as 67 percent, the age of the majority of business actors is in the productive age range of 30-40 years, and in general, they have a high school / vocational / MA education level and their initial job before starting a business is never or not working or housewives. The majority of business actors have the reason that the business they run follows in the footsteps of their parents/relatives and the majority of the businesses they run are 1-10 years old. SEM analysis indicates that internet marketing has a positive influence on entrepreneurial marketing and competitive advantages, as well as entrepreneurial marketing which has a positive influence on competitive advantages. Managerial implications that can be carried out by business actors are participating in skills development training using digital technology and actively using the internet to expand marketing reach. For the government by making skills development training using digital technology for marketing. Keywords: competitive advantages, entrepreneurial marketing, internet marketing, SEM PLS, SMEs
Formulation and Shelf-Life Estimation of Ready-to-Drink Avocado Coffee Milk and Durian Coffee Milk Products Muhandri, Tjahja; Yufriyana, Nur; Suyatma, Nugraha Edhi; Sugihartini, Rahayu Lestari
Indonesian Journal of Applied Research (IJAR) Vol. 6 No. 2 (2025): Indonesian Journal of Applied Research (IJAR)
Publisher : Universitas Djuanda

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.30997/ijar.v6i2.734

Abstract

Coffee is widely and regularly consumed in Indonesia. The trend towards practical lifestyle has driven the development of ready-to-drink (RTD) coffee products. Avocado and durian are commonly incorporated as additives due to their unique flavor profiles, creamy textures, and potential to enhance the functional properties of coffee-based drinks. This study aimed to identify the optimal formulation of RTD avocado coffee milk and durian coffee milk products based on sensory characteristics and to estimate their shelf life using the direct method. The formulations were developed by varying the fruit purée concentration: 5%, 7.5%, and 10% for avocado coffee milk, and 5%, 10%, and 15% for durian coffee milk. The hedonic rating test revealed that formulations containing 5% avocado purée and 15% durian purée were the most preferred by 50 panelists. These selected formulations were further analyzed to estimate product shelf life at 4°C and 18°C. Quality changes were evaluated through objective parameters (color change [∆E], pH, viscosity, and physical stability) and subjective parameters (color, aroma, and flavor intensities). Products stored at 18°C deteriorated more rapidly and were excluded from further shelf life prediction. The estimated shelf life of avocado coffee milk stored at 4°C was 59 days based on flavor parameter (R² = 0.9338), while durian coffee milk had an estimated shelf life of 61 days based on pH (R² = 0.9305).
Komponen gizi, aktivitas antioksidan dan karakteristik sensori bubuk fungsional labu kuning (Cucurbita moschata) dan tempe Junita, Dini; Setiawan, Budi; Anwar, Faisal; Muhandri, Tjahja
Jurnal Gizi dan Pangan Vol. 12 No. 2 (2017)
Publisher : The Food and Nutrition Society of Indonesia in collaboration with the Department of Community Nutrition, IPB University

Show Abstract | Download Original | Original Source | Check in Google Scholar | Full PDF (371.823 KB) | DOI: 10.25182/jgp.2017.12.2.109-116

Abstract

The aim of this research was to determine the nutrient content, antioxidant activity and the sensory characteristics of functional powder from pumpkin (Cucurbita moschata) and tempeh. The formula was consists of 15% pumpkin flesh powder, 35% pumpkin seed powder, and 50% powder tempeh. The nutritional component was determined by proximate and spectrophotometric analysis, DPPH (2,2-diphenyl-1-picrylhidrazyl) assay for antioxidant activity, and the sensory characteristics was analyzed by 39 semi-trained panelists using 3 types of beverage i.e water, orange juice and milk. The results showed that the functional powder contained 6.84±0.09% moisture, 3.18±0.02% ash, 35.15±0.07% fat, 30.15±0.35% protein, 20.85±0.35% carbohydrate, 3.86±0.02% crude fiber, 308.85±0.55 ppm total carotene, 515.00 ppb chromium, and 4.59% total sugar. Antioxidant activity of functional powder was 6765.88 ppm. According to the panelists, orange juice has the best sensory characteristics. This functional powder qualified for diabetic, futhermore investigate needed to improve the sensory characteristics and nutritional interactions.
Strategy for Developing Small-Scale Arabica Coffee Processing Industries in Gegerbitung District, Sukabumi Regency Nidurama, Bayu Eka; Muhandri, Tjahja; Sudradjat, Sudradjat
MANAJEMEN IKM: Jurnal Manajemen Pengembangan Industri Kecil Menengah Vol. 21 No. 1 (2026): Manajemen IKM
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/

Abstract

This study aims to formulate development strategies for small-scale coffee processing industries focusing on Arabica coffee in Gegerbitung District, Sukabumi Regency. Arabica coffee is a high-value commodity with growing global demand; however, local small industries still face challenges in processing technology, capital access, human resource capacity, and market linkage. A descriptive-analytical approach was employed using primary data obtained from field observations, interviews, and questionnaires involving 100 respondents (farmers and small coffee processors) and nine experts from relevant institutions, supported by secondary data from official publications and literature. Strategic formulation was conducted through the stages of Internal Factor Evaluation (IFE), External Factor Evaluation (EFE), SWOT, Internal-External (IE) matrix, and Quantitative Strategic Planning Matrix (QSPM). The results show IFE and EFE scores of 2.78 and 2.72, respectively, placing the industry in the “Hold and Maintain” position. Eight key strategies were identified, with the highest Total Attractiveness Score (TAS) of 7.15 assigned to improving human resource capacity through integrated training programs. This strategy serves as a foundation for implementing digital marketing, product innovation, and geographical indication-based branding to enhance competitiveness and ensure the sustainability of Arabica coffee small industries at the local level
Pelatihan Teknologi Pascapanen dan Pengolahan Kopi di Kabupaten Ponorogo Herawati, Dian; Taqi, Fahim Muchammad; Saraswati, Saraswati; Junaedi, Ahmad; Muhandri, Tjahja
Agrokreatif: Jurnal Ilmiah Pengabdian kepada Masyarakat Vol. 12 No. 1 (2026): Agrokreatif Jurnal Ilmiah Pengabdian kepada Masyarakat
Publisher : Institut Pertanian Bogor

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.29244/agrokreatif.12.1.132-138

Abstract

Coffee is one of the agricultural commodities in Ponorogo Regency that has high potential for development. Farmer’s limited knowledge of technology and innovation in post-harvest and coffee processing is an obstacle to improving coffee quality. This activity aims to train coffee farmers and coffee entrepreneurs in Ponorogo Regency to improve coffee quality and standards according to consumer specifications using new technologies and innovations. The training was conducted offline at the Sooko Subdistrict Office in Ponorogo Regency. There were 30 participants in the training. The activity was evaluated through tests at the beginning and end of the training to measure participants understanding during the training. A total of 10 questions in multiple choice form were given to participants. Data was collected from 23 participants. The average score of the participants increased from 3,9 to 5,9 (20% increased). The aspect that was difficult for participants to understand was related to coffee roasting.
Co-Authors . Subarna . Subarna . Subarna . Subarna . Sutrisno Ade Chandra Iwansyah Adib Al Hafizh Adil Basuki Ahza Afifah Zahra Agista Agus Sutriyono AHMAD JUNAEDI Aisyah Amanah Akhmad Sofyan Khalim Aldrich Ilyas Alexandi, Muhammad Findi Ambarwati, Karsi Aminullah Aminullah Aminullah Aminullah, Aminullah Andika Putra Pratama Anni Syafa’ah Antung Sima Firlieyanti Atiqatul Maula Audia Ari Purwandani Auliana, Sigit Ayu, Esti Rahmani Bella Dwi Pasca Budi Nurtama Budi Setiawan Burhanuddin Burhanuddin C Hanny Wijaya Darwin Kadarisman Dasairy, Zulfa Sania Dase Hunaefi Dase Hunaefi Dede Robiatul Adawiyah Dede Yoga Ahmadi Dewi Fatmala Dian Herawati Dian Widiawati Dias Indrasti Dilla Ferawati Dimas Imam Ariefianto Disty Septieni Dwi Sadono Dwi Sutari Laksono Edi Santosa Efiyatul Wahidah Eko Hari Purnomo Eko Ruddy Cahyadi Elis Nina Herliyana Eliza Diany Ema S. Mulyani Endang Prangdimurti Fachry Noviar Singka Fadhilah Nur'azizah Fahim Muchammad Taqi Fahim Muhammad Taqi Fahma Yuliwardi Fahmi Hafid Faisal Anwar Faiz Khoerul Anam Faleh Setia Budi Faqih Udin dan Jono M. Munandar Meivita Amelia Fathia, Sarah Febby J. Polnaya Feri Kusnandar Fransiska R Zakaria Frido, Salsabila Safira Gema Buana Putra Gina Nur Rahmasari Gusti Randy Pratama Hadi Kurniawanto Hafiz, Muhammad Farhan Hamigia Zulkhaiar Harahap, Ali Musa Hartrisari Hardjomidjojo Harum Fadhilatunnur Heti Herawat Hunaefi , Dase Hunaefi, Dase Hunaefi, Dase Hunaefi, Dase Iryna Smetanska Ita Vera Ivan Mustakim Jaka Wijaya Kusuma Joesen, Pierce Joko Hermanianto Junita, Dini Kamelia, Emma Kumarga, Melania Febriana Lalu Danu Prima Arzani Lia Nurcahyani Lilis Nuraida MADE ASTAWAN Mariani, Dini Markus Jambormias Mega Safithri Mega Sefrina Miftakhur Rizki Hidayat Febrianto Mimah Mutmainah Mintarti Mintarti Monita Rekasih Mufti Abdillah Muh Khoyiman Muhammad Iqbal Fanani Gunawan Muhammad Irfan Hakim Mulyaningtias, Irena Dwi Musa Hubeis Nancy Dewi Yuliana Nidurama, Bayu Eka Nina Ariesta Ninuk Purnaningsih Nugraha Edhi Suyatma Nugraha, Arifin Nur Asyik, Mochamad Nuri Andarwulan Nurlela, Lani Nurlela, Nurlela Nurmala K. Panjaitan Olivia Rezki Palupi, Nurheni Sri Papang Sulton Nularif Philipp Fuhrmann Prasatya, Fauzan Anggi Purwaningrum, Bunga Ayu Purwiyatno Hariyadi Qudsiyah, Ussy Siti Qudsiyah, Ussy Siti Qudsiyah Radiati, Ani Rahmawati, Lufi Karisma Rarasari Clorinita Utomo Rezki, Olivia Riezka Zuhriatika Rasyda Riska Tri Susanti Rizal Syarief Rizki, Tri Roh santoso Rohani Islami Rokhani Hasbullah Rosiana Ulfa Rozana - Sandi, Olifia Mutiara Sapta Raharja Sarah Diana Yulianti SARASWATI SARASWATI SEDARNAWATI YASNI Sefrina, Mega Septieni, Disty Siti Badriah Slamet Budijanto Sri Rahayu Sri Widowati Sri Yuliani Sri Yuliani Sri Yuliani Subarna - Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Subarna Sudradjat Sudradjat Sugihartini, Rahayu Lestari Sugiyono . Suhandi Suhandi Suhandi Suhandi, Suhandi Sumarto Sumarto Suryahadi (Suryahadi) Sutrisno Koswara Suyatma, Nugraha Edi Syamsu Darman Titi Candra Sunarti Umi Cahyaningsih Uswatun Hasanah Uswatun Hasanah Utami, Sri Inten Warcito Wardhani, Ajeng Widyaningrum Kusuma Wawan Hermawan Winiati Pudji Rahayu Wowiling, Novie CH yermia, yermia yermia Yufriyana, Nur Yuli Sukmawati Yuningsih Zahra, Putri Aslamiah Zhofran Murtadho